"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chinese Chicken Stir-Fry with Panda Express Mandarin Sauce Recipe

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This recipe for Chinese Chicken Stir-Fry with Panda Express Mandarin Sauce, by , is from Graham Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Graham

Category:
Category:

Ingredients:  
Ingredients:  
Stir-Fry:
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, sliced
1 bunch broccoli, cut into florets
1 package white mushrooms, sliced
1 cup carrots, julienned
1 red bell pepper, julienned
1 green pepper, julienned
1 orange pepper, julienned
1 cup onion, sliced

Panda Express Mandarin Sauce:
1 cup brown sugar
cup soy sauce
2 Tablespoons lemon juice
2 teaspoons garlic, minced
2 teaspoons ginger, minced
cup water
2 Tablespoons cornstarch

Directions:
Place room temperature water into a small mixing bowl. Add cornstarch to bowl and stir until it dissolves in the water. (This may take several minutes). Measure brown sugar, soy sauce, lemon juice, garlic and ginger into a small saucepan. Stir. Pour the water and cornstarch mixture into the saucepan. Bring the mixture to a boil over high heat. Stir constantly to avoid lumps and to keep sauce from scorching. Reduce the heat to low and allow mixture to simmer for FIVE minutes, or until the sauce becomes thick. Continue stirring while the sauce simmers. Pour over stir-fry in the skillet. Heat and stir until the food is coated and sauce has thickened. Serve over hot, cooked brown rice.

Directions:
Directions:
Stir-fry Directions:
Heat the oils over medium-high heat in a skillet. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently.

Mandarin Sauce Directions:
Place room temperature water into a small mixing bowl. Add cornstarch to bowl and stir until it dissolves in the water. (This may take several minutes). Measure brown sugar, soy sauce, lemon juice, garlic and ginger into a small saucepan. Stir. Pour the water and cornstarch mixture into the saucepan. Bring the mixture to a boil over high heat. Stir constantly to avoid lumps and to keep sauce from scorching. Reduce the heat to low and allow mixture to simmer for FIVE minutes, or until the sauce becomes thick. Continue stirring while the sauce simmers. Pour over stir-fry in the skillet. Heat and stir until the food is coated and sauce has thickened. Serve over hot, cooked brown rice.

Number Of Servings:
Number Of Servings:
6

 

 

 

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